Goods & Services

Albumin for industrial purposes; artificial sweeteners for the food industry; bacterial preparations for the food industry; biochemical catalysts; biochemical reagents, other than for medical or veterinary purposes; bread improvers, namely, sourdough for use as a preservative and an ingredient in the manufacture of bread; carbohydrates used as an ingredient in the manufacture of nutraceuticals; chemical additives for use in the manufacture of food and pharmaceuticals; chemical preparations for use in the food industry; chemical products for the fresh-keeping and preserving of food; chemicals for use in improving flavor and texture of food and leavening dough; chemicals for use in industry and science; diagnostic reagents and preparations, except for medical or veterinary use; dolomite; enzymes for industrial purposes; fertilizers; flour for industrial purposes; food preservatives; food preserving chemicals; glutamic acid as raw materials for use in the manufacture of cosmetics; gluten for the food industry; kansui, namely lye water for the food industry; protein for industrial use; reagent paper, other than for medical or veterinary purposes; starch for industrial purposes; vitamins for use in the manufacture of food supplements; polysaccharides derived from baker yeast for use in the manufacture of foodstuffs. Antibodies for medical purposes; antiviral disinfectants; anti-viral coatings to treat the growth of viruses on various surfaces; bacterial and bacteriological preparations for medical or veterinary purposes; chemical preparations for sanitary purposes; cultures of microorganisms for medical or veterinary use; diagnostic biomarker reagents for medical purposes; diagnostic preparations for medical or veterinary purposes; dietary fiber to aid digestion; dietary and nutritional supplements; dietetic preparations adapted for medical purposes; disinfectants for hygiene purposes; enzymes for medical purposes; flour for pharmaceutical purposes; food for babies; freeze-dried food adapted for medical purposes; fungicides and herbicides; liniments; medicated lozenges; malt for pharmaceutical purposes; medical and surgical dressings; medicinal drinks; medicinal herbs; pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; pharmaceutical preparations for the prevention and treatment of ocular disorders or diseases, for the treatment of bacteria-based diseases, and for the treatment of diabetes, and anti - infective preparations, antiviral preparations, antibiotics, antifungal preparations and vaccines; reagents for medical use; sanitizing wipes; sweets for medicinal purposes; vitamins and vitamin preparations; yeast extracts for medical, veterinary or pharmaceutical purposes. Air filters for mechanical purposes; centrifuges; cereal processing machines; conveyers being machines; disintegrators for chemical processing; dust separators; feed grinding machines; filling machines and parts thereof; filtering machines for chemical processing; filters for cleaning cooling air, for engines; filters for filtration machines; grain separating machines; industrial machinery for use in powder processing industry, namely, precision pulverizing machines, turbine-driven classifying machines, mechanical sieve machines, sifting machines, sorting machines, and powder feeding machines; loading and unloading machines; machines, namely, crushers, impact mills, breakers, pulverizers, mixers and blenders and parts therefor, for industrial and commercial applications; milling machines; mixing machines; pneumatic conveyors; pneumatic transporters; power-operated flour mills; sifting machines; sieves being machine parts; spraying machines for coatings; industrial printing machines; bookbinding machines for industrial purposes; machines for processing plastics. Awnings, not of metal; camouflage nets; chemical fiber nettings; commercial nets; cotton netting; dust sheets; glass fiber netting; metallic fibers for textile use; netting, not of metal or asbestos; padding and stuffing materials not of rubber, paper or plastic; plastic fibers for textile use; tarpaulins; raw textile fibers; wadding for filtering. Bolting cloth; chemical fiber fabrics; fabrics for textile use; gauze fabric; insect protection nets for household purposes; mesh-woven fabrics; mosquito nets; net curtains; non-woven textile fabrics; semi-synthetic fiber fabrics; synthetic fiber fabrics. Prepared meal and frozen prepared meals consisting principally of meat, fish, seafood, tofu, vegetables cheese, and/or eggs; pre-packaged dinners consisting primarily of meat and also including pasta, rice, or vegetables; preserved, frozen, dried and cooked fruits and vegetables; tempura meat, seafood and vegetables; deep fried karaage chicken; edible oils and edible fats; fat-based spreads for bread slices; shortening; cream; fruit-based filling for cakes and pies; jellies, jams, compotes; milk products excluding ice cream, ice milk and frozen yogurt; salads except macaroni, rice, and pasta salad; pre-cooked curry stew; pre-cooked curry stew being filling for bakery products; processed nuts; processed beans; processed fish; processed meat; raisins; soups and preparations for making soups; bouillon; stews; preparations for making stews; mixes for making au gratin potatoes; gratin mixes consisting principally of edible fats, cheese, and milk. Flour for food; premix flour; baking powder; starch for cooking; panko breadcrumbs; bread mixes; mixes for bakery goods; mixes for making baking batters; tempura batter mix; mixes for making batters for fried foods; seasoned coating mixtures for foods; karaage powder mix, namely, flour mixes for making seasoned fried chickens; savory pancake mixes; takoyaki powder mix, namely, flour mixes for making savory pancake balls; cereal-based snack food; processed cereals; chocolate-based fillings for cakes and pies; custard-based fillings for confectionery and bakery; flour-based dumplings; frozen, prepared or packaged meals consisting primarily of pasta or rice; ice cream mixes; sherbet mixes; instant dessert puddings; savory pancakes; savory pancake balls with added small pieces of diced octopus inside; noodle-based prepared meals; noodles; udon noodles; soba noodles; somen noodles; pasta; spaghetti; macaroni; lasagna; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; pasta sauce; savory sauces used as condiments; cooking sauces; sauce mixes; seasonings; mayonnaise; salad dressings; tiramisu, frozen; dessert mousse; sweets being non-medicated confectionery products; yeast; instant bakery dessert mixes; bakery products; pancakes; boxed lunches consisting primarily of rice. Animal foodstuffs; fresh fruits and vegetables, fresh herbs; live laboratory animals; malt for brewing and distilling; plant seeds; unprocessed cereals; unprocessed nuts; unprocessed wheat; wheat germ for animal consumption; yeast for animal consumption. Construction, repair and maintenance of buildings; construction consultation; construction project management services; custom construction of industrial plants; custom construction of factories; factory construction; machinery installation, maintenance and repair; warehouse construction and repair. Custom manufacture of industrial machinery used for powder processing, namely, precision pulverizing machines, turbine-driven classifying machines, mechanical sieve machines, sifting machines, sorting machines, crushing machines, and powder feeding machines; finishing and coating of textiles; flour milling; food processing; grinding; manufacturing process consulting; manufacture of nano scale material to the order and specification of others for use in the manufacture of other goods; powder processing services, namely, processing of metals, alloys, minerals, ceramics, glasses, plastics, chemicals products, pharmaceuticals, cosmetics and toiletries, and food materials into powder form; treatment of metals, rubber, plastics, ceramics, timber and stone. Chemical, biochemical, biological and bacteriological research and analysis; design and development of computer hardware and software; monitoring of computer system operation by remote access; design and development of industrial machinery and parts thereof; engineering; food safety testing and consultation related thereto; product testing; quality control for others; materials testing and evaluation; mechanical research; plant engineering; research and development of new products for others; research and development services in the field of food; architectural design; industrial design; urban planning; architectural research.

Abstract

Provided is an inspection device for inspecting a food item packaged in a packaging material which is used for packaging the food item and on which at least information pertaining to the food item is printed using an ink that reflects visible light, the inspection device comprising: an irradiation unit that irradiates the food item packaged in the packaging material with light in a wavelength range including an infrared region or an ultraviolet region; an imaging unit that captures reflected light of a first specific wavelength and reflected light of a second specific wavelength from within the infrared light or ultraviolet light that was transmitted through the ink and reflected by the food item packaged in the packaging material; a generation unit that generates a composite image obtained by combining, at prescribed proportions, a first image generated on the basis of the reflected light of the first specific wavelength and a second image generated on the basis of the reflected light of the second specific wavelength captured by the imaging unit; and a detection unit that detects an abnormality of the food item on the basis of the composite image generated by the generation unit.

IPC Classes  ?

• G01N 21/892 - Investigating the presence of flaws, defects or contamination in moving material, e.g. paper, textiles characterised by the flaw, defect or object feature examined

Abstract

For this packaging film for packaging food, there are used at least two types of ink that reflect visible light and transmit light of a specific wavelength from infrared light or ultraviolet light; each of the inks has a different transmittance for transmitting light of the specific wavelength.

IPC Classes  ?

• B65D 65/16 - Wrappers or flexible covers with provision for excluding or admitting light
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor

Abstract

This intestinal-environment-improving agent contains a yeast deposited to the National Institute of Technology and Evaluation under international deposition number NITE BP-04012. The intestinal-environment-improving agent of the present invention can be used as a useful intestinal-flora-improving agent, a short-chain fatty-acid-producing bacteria increase or decrease inhibitor, a short-chain fatty-acid-producing agent, a putrefaction product production inhibitor, an agent used for increasing or decreasing a specific bacterial genus or group, a bowel-movement-improving agent, a secondary bile acid production inhibitor, a valeric acid production inhibitor, and the like. The putrefaction product is preferably one or more selected from indole, phenol, p-cresol, 4-ethylphenol, and skatole.

IPC Classes  ?

• A61K 36/064 - Saccharomycetales, e.g. baker's yeast
• A23L 31/10 - Yeasts or derivatives thereof
• A61P 1/00 - Drugs for disorders of the alimentary tract or the digestive system
• C12N 1/16 - YeastsCulture media therefor

Abstract

This plant embryo for cell-free protein synthesis has a water content of 30% or less. This extract for cell-free protein synthesis is extracted from a plant embryo having a water content of 30% or less. This reaction liquid for cell-free protein synthesis contains an extract for cell-free protein synthesis extracted from a plant embryo having a water content of 30% or less. This method for obtaining an embryo-derived extract comprises a step of adding water to a dried plant embryo and allowing the same to stand, a step of pulverizing and homogenizing the plant embryo that has been allowed to stand, a step of adding a solution for extracting the embryo component to dissolve the plant embryo, and a step of purifying the dissolved plant embryo.

IPC Classes  ?

• C12N 5/04 - Plant cells or tissues
• C12N 1/06 - Lysis of microorganisms
• C12P 21/00 - Preparation of peptides or proteins

Abstract

This method for producing a heat-treated cereal flour has a step for using an extruder to mix water with a grain flour and heat and pressurize the result to produce a heat-treated cereal flour, wherein a cooling die is attached to an outlet for the heat-treated product in the extruder. In the cooling die, the opening area of an outlet opening section that opens toward the extrusion direction of the extruder is preferably 20 mm2 or greater, and the total length of the cooling die in the extrusion direction of the extruder is preferably 60 mm or greater. The extruder is preferably a twin-screw extruder.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A21D 2/36 - Vegetable material
• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A21D 13/44 - Pancakes or crêpes

Abstract

This plant germ for cell-free protein synthesis is obtained by adding gibberellin to a plant germ. This extract for cell-free protein synthesis is a plant germ extract extracted from a plant germ to which gibberellin has been added. This reaction liquid for cell-free protein synthesis contains an extract extracted from a plant germ to which gibberellin has been added. This cell-free protein synthesis method uses the extract for cell-free protein synthesis or the reaction liquid for cell-free protein synthesis. This method for improving protein synthesis ability includes a step for adding gibberellin to a plant germ.

IPC Classes  ?

• C12N 5/04 - Plant cells or tissues
• C12N 1/06 - Lysis of microorganisms
• C12P 21/00 - Preparation of peptides or proteins

Abstract

The present invention provides an immunomodulator that contains a cereal as an active ingredient. It is preferred that the cereal comprises one or more kinds of cereals selected from buckwheat, pearl millet, finger millet, Japanese barnyard millet, green pea, and wheat germ. It is also preferred that the immunomodulation is the modulation of the production of a cytokine. It is also preferred that the cytokine comprises one or more cytokines selected from IL-6, TNF-α, IL-1β, IL-8, and IL-10. It is also preferred that the cereal is in the form of an ethanol extract from the cereal. It is particularly preferred that the immunomodulator comprises one or more ethanol extracts selected from ethanol extracts from buckwheat, pearl millet, finger millet, Japanese barnyard millet, green pea, and wheat germ.

IPC Classes  ?

• A61K 36/70 - Polygonaceae (Buckwheat family), e.g. spineflower or dock
• A61K 36/48 - Fabaceae or Leguminosae (Pea or Legume family)CaesalpiniaceaeMimosaceaePapilionaceae
• A61K 36/899 - Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
• A61P 37/02 - Immunomodulators
• A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
• A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives

Abstract

A method for producing a heat-treated cereal flour according to the present invention comprises: a first step in which a cereal flour is mixed with saturated water vapor and/or water; and a second step in which a mixture obtained in the first step is further mixed with water and/or water vapor while heating and pressurizing the mixture under a pressurizing pressure of 0.2 MPa or more at a heating temperature of 80°C or higher using a twin-screw extruder. When the amount of the saturated water vapor used in the first step is denoted as [A], the amount of the water used in the first step is denoted as [B], and the amount of the water and/or the water vapor used in the second step is denoted as [C], the sum of [A] and [B] is 5-68 parts by mass and the sum of [A], [B], and [C] is 40 parts by mass or more with respect to 100 parts by mass of the cereal flour.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A21D 2/36 - Vegetable material
• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A21D 13/44 - Pancakes or crêpes

Abstract

A method for producing noodles according to the present invention comprises a step for preparing dough using a powdered raw material. From 5 to 25 mass% of the powdered raw material is pregelatinized wheat flour obtained by applying pregelatinization treatment to raw material wheat flour derived from wheat (low amylose wheat) in which one or more of amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1 are deleted. An example of the pregelatinization treatment includes a step for mixing 100 parts by mass of the raw material wheat flour and 30 to 300 parts by mass of water, and heating the resulting mixture under a condition that allows the temperature of the mixture to be 70°C or higher.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles

Goods & Services

Pasta

Abstract

The present invention addresses the problem of providing a meat-like food product in which plant-based protein odor is reduced. This meat-like food product contains a plant-based protein. When an odor component of the meat-like food product, which is extracted by the dynamic headspace method, is subjected to gas chromatography-mass spectrometry, the chromatogram obtained satisfies at least one of the following conditions 1 to 5, where the peak area of 3-methylbutanal is noted as A, the peak area of hexanal is noted as B, the peak area of 1-hexanol is noted as C, the peak area of 2-pentylfuran is noted as D, the peak area of 1-pentanol is noted as E, and the peak area of an internal standard substance is noted as F. Condition 1: A/F = 1 to 7.5; Condition 2: B/F = 5 to 65; Condition 3: C/F = 0.01 to 1.9; Condition 4: D/F = 5 to 40; Condition 5: E/F = 3.5 or less

IPC Classes  ?

• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof

Abstract

A pneumatic classifier includes: a casing having a ceiling wall and an annular wall; a classifying plate disposed such that a surface of the classifying plate faces the ceiling wall; a classifying chamber constituted between the ceiling wall and the surface of the classifying plate; a gas supply section configured to supply gas into the classifying chamber to generate a whirling stream; a feed powder supply section configured to supply feed powder to the whirling stream; a fine powder discharging port provided at a central part of one of the ceiling wall of the casing and the surface of the classifying plate; a coarse powder discharging port opening along an outer periphery of the classifying chamber on a side of the ceiling wall or the surface of the classifying chamber; and a groove portion provided in at least one of the ceiling wall or the surface of the classifying plate.

IPC Classes  ?

• B07B 7/08 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force
• B07B 11/06 - Feeding or discharging arrangements

Abstract

The present invention addresses the problem of providing a modified resistant starch which provides improvement to rough texture that is a problem peculiar to food containing a resistant starch, and which, when used for food that is intended to be low in carbohydrates, does not compromise the smooth and palatable texture inherent in said food. A method for producing a modified resistant starch according to the present invention comprises a step for adding 5-75 parts by mass of water to 100 parts by mass of a resistant starch and heating the resistant starch. As a result of the step, the average particle diameter of the resistant starch after being heated becomes 1.20-1.50 times of the average particle diameter of the resistant starch before being heated.

IPC Classes  ?

• C08B 31/06 - Esters of inorganic acids
• A21D 2/18 - Carbohydrates
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A61K 31/718 - Starch or degraded starch, e.g. amylose, amylopectin
• A61P 3/04 - AnorexiantsAntiobesity agents
• A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Abstract

The present invention addresses the problem of providing, using a simple method, a resistant starch which improves the grainy texture which is a characteristic problem of foods containing a resistant starch, and, when used in a food with the aim of carbohydrate reduction or dietary fiber enrichment, does not degrade a pleasant smooth texture inherent to the food. The present invention is a production method for an oil-or-fat-coated resistant starch in which an oil or fat is adhered to the surface of a resistant starch, said method comprising a mixing step for mixing 100 parts by mass of the resistant starch and 0.5-5 parts by mass of the oil or fat. By means of the mixing step, the average particle size of the resistant starch after mixing is set to be 1.0-1.2 times the average particle size of the resistant starch before mixing.

IPC Classes  ?

• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A21D 2/16 - Fatty acid esters
• A21D 2/18 - Carbohydrates
• A21D 13/44 - Pancakes or crêpes
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The present invention addresses the problem of providing modified resistant starch which improves a rough texture which is a problem peculiar to a food containing resistant starch, and with which when the modified resistant starch is used for a food for the purpose of reducing carbohydrates, a supple and smooth texture of the food inherent in the food is not impaired. The method for producing modified resistant starch (first production method) according to the present invention involves: a step for obtaining a starch slurry by adding 100-300 parts by mass of water to 100 parts by mass of resistant starch, which is raw material starch; and a stirring step for stirring the starch slurry. In the stirring step, the product temperature of the starch slurry under stirring is maintained at 50°C or higher and below the gelatinization onset temperature of the starch in the starch slurry. The method for producing modified resistant starch (second production method) according to the present invention involves a first step for preparing resistant starch, and a second step for subjecting the prepared resistant starch to a modification treatment, wherein the second step is the same as the stirring step.

IPC Classes  ?

• C08B 31/06 - Esters of inorganic acids
• A21D 2/18 - Carbohydrates
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A23L 29/219 - Chemically modified starchReaction or complexation products of starch with other chemicals
• A61K 31/718 - Starch or degraded starch, e.g. amylose, amylopectin
• A61P 3/04 - AnorexiantsAntiobesity agents
• A61P 3/10 - Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Abstract

This immunomodulation agent contains yeast deposited to the National Institute of Technology and Evaluation under international deposition number NITE BP-04012. Preferably, the immunomodulation agent is for use in modulation of cytokine production. More preferably, the immunomodulation agent modulates the production of a cytokine in macrophage cells or dendritic cells. Further preferably, the immunomodulation agent modulates immunity via TLR2. The cytokine is preferably at least one selected from IL-1β, IL-6, IL-8, IL-10, IL-12, and TNF-α.

IPC Classes  ?

• A61K 36/064 - Saccharomycetales, e.g. baker's yeast
• A23L 33/135 - Bacteria or derivatives thereof, e.g. probiotics
• A61P 29/00 - Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agentsNon-steroidal antiinflammatory drugs [NSAID]
• A61P 37/02 - Immunomodulators
• A61P 37/04 - Immunostimulants
• A61P 37/06 - Immunosuppressants, e.g. drugs for graft rejection
• A61P 43/00 - Drugs for specific purposes, not provided for in groups
• C12N 1/16 - YeastsCulture media therefor

Abstract

The present invention addresses the problem of providing a meat-like food having an appearance, taste, and texture similar to those of livestock meat despite using a vegetable protein. A meat-like food product according to a first embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, and has a water content of 40-90 mass% and an L* value of 60-95 in an uncooked state. A meat-like product according to a second embodiment of the present invention contains a vegetable protein and at least one visual effect improver selected from among Maillard reaction inhibitors and light scattering agents, said meat-like product having a water content of 40-90 mass% in an uncooked state, a higher L* value in the uncooked state than a control product, and a difference of 2-30 with respect to the L* value of the control product. The control product is an uncooked product that contains water and a vegetable protein of the same type as the vegetable protein included in the meat-like food, and has the same water content as the meat-like food, but does not contain the visual effect improver.

IPC Classes  ?

• A23J 3/00 - Working-up of proteins for foodstuffs
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof

Goods & Services

Flour; wheat flour.

Goods & Services

Flour; wheat flour.

Abstract

This method for washing food products comprises: a cutting step for cutting a target food product into an eating size; and a washing step for washing the cut food product with a sodium chlorite solution containing fine bubbles having a diameter of less than 1 μm. It is preferable that in the sodium chlorite solution, the density of fine bubbles is 10,000,000-1,000,000,000 bubbles/mL. It is also preferable that in the washing step, a water flow is generated in the sodium chlorite solution. It is also preferable that the water flow is generated by at least any one treatment selected from bubbling, stirring, and jetting.

IPC Classes  ?

• A23B 2/788 - Inorganic compounds
• A23B 9/30 - Inorganic compounds
• A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
• A47J 42/32 - Coffee millsSpice mills with other grinding or pulverising members
• A47J 43/24 - Devices for washing vegetables or the like

Abstract

Provided is a composition containing only nanowires that do not essentially require a carrier such as a substrate. The composition contains only nanowires, and the nanowires have a diameter of not less than 1 nm and less than 40 nm and are formed of at least one of Si or SiO. The nanowires preferably have a length of at least three times the diameter. The nanowires do not essentially require a carrier such as a substrate.

IPC Classes  ?

• C01B 33/113 - Silicon oxidesHydrates thereof
• B82Y 30/00 - Nanotechnology for materials or surface science, e.g. nanocomposites

Abstract

Provided is a composition containing nanoparticles, nanorods, and nanowires that do not essentially require a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, the nanorods, and the nanowires are each formed of at least one of Si or SiO.

IPC Classes  ?

• C01B 33/02 - Silicon
• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• C01B 33/113 - Silicon oxidesHydrates thereof
• H01L 31/0224 - Electrodes
• H01L 33/40 - Materials therefor
• H01M 4/02 - Electrodes composed of, or comprising, active material
• H01M 4/36 - Selection of substances as active materials, active masses, active liquids
• H01M 4/38 - Selection of substances as active materials, active masses, active liquids of elements or alloys
• H01M 4/48 - Selection of substances as active materials, active masses, active liquids of inorganic oxides or hydroxides

Abstract

Provided is a pneumatic classifier that has a smaller classification point. This pneumatic classifier has: a casing having a ceiling wall and an annular wall provided so as to be continuous with the outer edge of the ceiling wall; a classification plate disposed such that a surface thereof faces the ceiling wall of the casing; a classification chamber formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply unit for supplying a gas into the classification chamber to generate a swirling flow; a gas suction unit for suctioning the gas in the classification chamber from the outer edge of the classification chamber; a raw material supply unit for supplying raw material powder to the swirling flow generated in the classification chamber; a fine powder discharge port provided in a center part of one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; and a coarse powder discharge port that is open along the outer periphery of the classification chamber on either side of the ceiling wall and the surface of the classification plate facing the ceiling wall.

IPC Classes  ?

• B07B 7/08 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force
• B07B 11/06 - Feeding or discharging arrangements

Abstract

A linear meat-like food according to the present invention contains a plant protein and has a water content of at least 40 mass% and a thickness of 0.1-2.5 mm. One embodiment of the linear meat-like food according to the present invention is obtained by extrusion-molding materials including the plant protein. A meat-like food according to the present invention contains a closely integrated product of the linear meat-like food according to the present invention. A method for producing a meat-like food according to the present invention includes a close integration step for closely integrating materials including the linear meat-like food. In the close integration step, the materials are vacuum-packaged.

IPC Classes  ?

• A23J 3/00 - Working-up of proteins for foodstuffs
• A23J 3/14 - Vegetable proteins
• A23J 3/16 - Vegetable proteins from soybean
• A23J 3/18 - Vegetable proteins from wheat
• A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof

Abstract

A fatty-oil-coated powdered sugar of the present invention is obtained by mixing a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm. The content of the edible powder is 1-50 parts by mass with respect to 100 parts by mass of the fatty-oil-coated powdered sugar. A production method according to the present invention is for producing a powder composition in which a fatty-oil-coated powdered sugar, in which a fatty oil has adhered to the surface of a powdered sugar, and an edible powder, other than the fatty-oil-coated powdered sugar, having a median diameter of 20-300 μm are mixed, the method having a step for mixing the fatty-oil-coated powdered sugar and the edible powder.

IPC Classes  ?

• A23G 3/54 - Composite products, e.g. layered, coated, filled
• A21D 13/24 - Partially or completely coated products coated after baking
• A21D 13/28 - Partially or completely coated products characterised by the coating composition
• A21D 13/60 - Deep-fried products, e.g. doughnuts
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• C13B 50/00 - Sugar products, e.g. powdered, lump or liquid sugarWorking-up of sugar

Goods & Services

Noodles; Dried noodles; Asian noodles; Udon noodles; Soba noodles; Somen noodles; Instant noodles; Noodle-based prepared meals.

Abstract

Provided are: fine copper particles usable for die attach (die bonding) and the like and having excellent heat dissipation properties; and a method for producing the fine copper particles. The fine copper particles have a coating layer made of a glycol or a glycol polymer. The glycol or glycol polymer preferably has a molecular weight of 300 or less. The fine copper particles have a particle diameter, as determined by the BET method, of 20-400 nm.

IPC Classes  ?

• B22F 1/102 - Metallic powder coated with organic material
• B22F 1/00 - Metallic powderTreatment of metallic powder, e.g. to facilitate working or to improve properties

Abstract

Provided are a copper fine particle with excellent oxidation inhibition in a room temperature atmosphere and in an environment with moisture, and a copper fine particle production method for producing a copper fine particle by a simple method. The surface of the copper fine particle is coated with terpineol and dodecylamine, and the particle diameter measured by the BET method is 10-100 nm. The copper fine particle production method comprises: a step of supplying a carrier gas in which copper powder is dispersed, into a thermal plasma flame and then supplying a cooling gas to the terminal portion of the thermal plasma flame to produce a fine particle body; and a step of supplying a surface treatment agent containing terpineol and dodecylamine to the fine particle body in a temperature range in which the surface treatment agent is not modified.

IPC Classes  ?

• B22F 1/102 - Metallic powder coated with organic material
• B22F 1/00 - Metallic powderTreatment of metallic powder, e.g. to facilitate working or to improve properties
• B22F 1/054 - Nanosized particles

Abstract

A method for producing processed starch according to the present invention comprises: (1) a pH adjustment step for adding an alkali agent to a slurry that contains starch and water in order to adjust the pH of the slurry to 10-12; and (2) a reaction step for adding 2.5-15 mass% of sodium trimetaphosphate, in terms of the dry mass of the starch in the slurry, to the slurry after the pH adjustment step has been carried out and reacting the mixture. Before the reaction step, 2.5-20 mass%, in terms of the dry mass of the starch in the slurry, of one or more swelling modifiers selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry after the pH adjustment step has been carried out.

IPC Classes  ?

• A21D 2/02 - Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
• A23L 7/10 - Cereal-derived products

Goods & Services

Spaghetti; macaroni; ravioli; pasta; instant pasta with soup (pasta predominating); pasta-based prepared meals; frozen prepared meals consisting primarily of pasta; frozen prepared meals consisting primarily of rice; pasta sauce; seasonings; cereal preparations; wheat flour; flour mixtures for use in baking; batter mixes; noodles; noodle-based prepared meals.

Goods & Services

Spaghetti, uncooked; macaroni, uncooked; pasta; pasta sauce; pasta products; prepared meals consisting primarily of pasta.

Abstract

A cooling die 12 for producing a meat-like food, the cooling die 12: being disposed downstream in the extrusion direction X of an extruder 31 which extrudes an introduced protein raw material as an extrudate 33 containing an oriented fibrous texture; having therein a flow channel 14 through which the extrudate 33 moves; and cooling the extrudate 33 moving through the flow channel 14. In the cooling die 12: a loosening part 39 is disposed in a part of the flow channel 14 in the direction X along which the extrudate 33 moves; the loosening part 39 has a plurality of through holes 32, the through holes 32 occupying at least a part of a cross-section of the flow channel 14 in the direction orthogonal to the moving direction X and penetrating through the loosening part 39 in the moving direction X; and the extrudate 33 is loosened by passing through the plurality of through holes 32.

IPC Classes  ?

• A23J 3/00 - Working-up of proteins for foodstuffs
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23P 30/20 - Extruding

Goods & Services

Spaghetti, uncooked; Macaroni [uncooked]; Pasta; Pasta sauce; Pasta products; Meals consisting primarily of pasta.

Abstract

Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles

Goods & Services

Spaghetti; macaroni; ravioli; pasta; instant pasta with soup (pasta predominating); pasta-based prepared meals; frozen prepared meals consisting primarily of pasta; frozen prepared meals consisting primarily of rice; pasta sauce; seasonings; cereal preparations; wheat flour; flour mixtures for use in baking; batter mixes; noodles; noodle-based prepared meals.

Goods & Services

Pasta; macaroni; spaghetti; prepared pasta; frozen meals consisting primarily of pasta; noodle-based prepared meals; noodles

Goods & Services

Binding agents for ice cream; meat tenderizers for culinary purposes; preparations for stiffening whipped cream; aromatic preparations for food; tea; coffee; cocoa; sweets; confectionery; puddings; cakes; pancakes; pastries; rice cakes; extruded wheat snacks; granola-based snack bars; bread; sandwiches; hot dog sandwiches; hamburger sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; flour-based sweet fillings in paste form for cakes, pastries, and pies; prepared meals consisting primarily of pasta or rice; cereal preparations; chocolate-based spreads; savoury pancakes; savory pancake balls filled with diced octopus (takoyaki); gyoza (stuffed dumplings); shumai (stuffed dumplings); sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; noodle-based prepared meals; yeast powder; koji [fermented malted rice]; yeast; baking powder; flour mixes for baking purposes; batter mixes; bread mixes; pastry mixes; cake mixes; cake powder; savory pancake mixes; pancake mixes; crepe mixes; brownie mixes; cookie mixes; biscuit mixes; muffin mixes; instant doughnut mixes; instant confectionery mixes; instant pudding mixes; ice cream mixes; sherbet mixes; pasta sauce; rice; husked oats; husked barley; flour; wheat flour; dough; breadcrumbs.

Goods & Services

Binding agents for ice cream; meat tenderizers for culinary purposes; preparations for stiffening whipped cream; aromatic preparations for food; tea; coffee; cocoa; sweets; confectionery; puddings; cakes; pancakes; pastries; rice cakes; extruded wheat snacks; granola-based snack bars; bread; sandwiches; hot dog sandwiches; hamburger sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; flour-based sweet fillings in paste form for cakes, pastries, and pies; prepared meals consisting primarily of pasta or rice; cereal preparations; chocolate-based spreads; savoury pancakes; savory pancake balls filled with diced octopus (takoyaki); gyoza (stuffed dumplings); shumai (stuffed dumplings); sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; ravioli; noodle-based prepared meals; yeast powder; koji [fermented malted rice]; yeast; baking powder; flour mixes for baking purposes; batter mixes; bread mixes; pastry mixes; cake mixes; cake powder; savory pancake mixes; pancake mixes; crepe mixes; brownie mixes; cookie mixes; biscuit mixes; muffin mixes; instant doughnut mixes; instant confectionery mixes; instant pudding mixes; ice cream mixes; sherbet mixes; pasta sauce; rice; husked oats; husked barley; flour; wheat flour; dough; breadcrumbs.

Abstract

The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.

IPC Classes  ?

• A23L 7/104 - Fermentation of farinaceous cereal or cereal materialAddition of enzymes or microorganisms
• A21D 2/26 - Proteins
• A21D 8/04 - Methods for preparing doughTreating dough prior to baking treating dough with microorganisms or enzymes
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles

Abstract

Provided is a composition including only nanowires for which the presence of a carrier such as a substrate is not a prerequisite. A composition containing only nanowires, the nanowires having a diameter ranging from 1 nm to less than 40 nm and being composed of Si and/or SiO. The nanowires preferably have a length that is at least three times the diameter. The presence of a carrier such as a substrate is not a prerequisite for the nanowires.

IPC Classes  ?

• C01B 33/113 - Silicon oxidesHydrates thereof
• B82Y 30/00 - Nanotechnology for materials or surface science, e.g. nanocomposites

Abstract

Provided is a composition containing nanoparticles, nanorods, and nanowires which do not assume the presence of a carrier such as a substrate. The composition contains nanoparticles, nanorods, and nanowires, and the nanoparticles, nanorods, and nanowires are each composed of at least one among Si and SiO.

IPC Classes  ?

• C01B 33/113 - Silicon oxidesHydrates thereof
• B82Y 40/00 - Manufacture or treatment of nanostructures

Abstract

Provided is a pneumatic classifier that is capable of maintaining classification precision for a prolonged period of time and that has smaller classification points. This pneumatic classifier comprises: a casing which has a ceiling wall and an annular wall that is provided contiguously to the outer rim of the ceiling wall; a classification plate which is disposed on the ceiling wall of the casing so as to have the surface thereof facing the ceiling wall; a classification chamber which is formed between the ceiling wall of the casing and the surface of the classification plate; a gas supply part which feeds gas into the classification chamber so as to generate a swirl flow therein; a raw material supply part which feeds raw material powder to the swirl flow generated within the classification chamber; a fine powder discharge port which is provided to a central part of either one of the surface of the classification plate and the ceiling wall of the casing forming the classification chamber; a coarse powder discharge port that opens along the outer periphery of the classification chamber on the side of either the ceiling wall or the surface of the classification plate facing the ceiling wall; and a groove part which is provided in the ceiling wall and/or the surface of the classification plate.

IPC Classes  ?

• B07B 7/08 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force
• B07B 11/06 - Feeding or discharging arrangements

Abstract

A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying

Goods & Services

Pasta sauce

Goods & Services

(1) Prepared meals and frozen prepared meals consisting primarily of meat, prepared meals and frozen prepared meals consisting primarily of fish, prepared meals and frozen prepared meals consisting primarily of poultry, prepared meals and frozen prepared meals consisting primarily of seafood, prepared meals and frozen prepared meals consisting primarily of tofu, prepared meals and frozen prepared meals consisting primarily of vegetables, prepared meals and frozen prepared meals consisting primarily of mushrooms, prepared meals and frozen prepared meals consisting primarily of cheese, and prepared meals and frozen prepared meals consisting primarily of eggs; prepared and packaged meals consisting primarily of meat; prepared and packaged meals consisting primarily of seafood; prepared and packaged meals consisting primarily of soya beans; frozen, prepared and packaged meals consisting primarily of vegetables; prepared meat; processed seafood; food products made from soya beans, namely tofu, deep fried tofu [atsu-age], fried tofu pieces [abura-age], freeze-dried tofu pieces [kohri-dofu], fermented soybeans [natto], soy pulp [okara], and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared vegetable salads; pre-cooked curry stew; instant stew; soups; preparations for making soup; bouillon, bouillon concentrates; preserved, frozen, and dried fruits and vegetables; raisins; jellies and jams; compotes; flavoured nuts, roasted nuts, and candied nuts; baked beans and dried beans; edible oils and edible fats; milk products; dairy cream; pastry fillings of meat, fish, and vegetables; fruit fillings; vegetable paste purees; sweet red bean soups with pieces of mochi [oshiruko]; soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes [nabenomoto]. (2) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; packaged meal mixes consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; ready-to-eat cereals; rice; starch for food; flour mixes for baking purposes; bread mixes, cake mixes, pancake mixes, and cookie mixes; tempura batter mix; batter mixes for karaage [Japanese-style fried chickens]; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese savory pancake balls]; breadcrumbs [panko]; takoyaki [Japanese savory pancake balls filled with diced octopus]; okonomiyaki [Japanese savory pancakes]; flour-based dumplings; dumpling skins; spring rolls; steamed stuffed buns; sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods namely, biscuits, cookies, cakes, pastries, pies, waffles, churros, and quiches; pizzas; bread and buns; pancakes; taiyaki [Japanese fish-shaped cakes with various fillings]; sugar confectionery; cereal-based snack food; seasonings; seasoning mixes; spices; sauces for meat, seafood, and vegetables; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry powder, and curry pastes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten for food; leaven; yeast; flavourings for bread; meat tenderizers, for household purposes; fermenting malted rice [koji]; chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; dessert mixes; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge [okayu]; pounded rice cakes with adzuki-bean jam toppings [zenzai].

Goods & Services

(1) Prepared meals and frozen prepared meals consisting primarily one or more of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese, and eggs; prepared and packaged meals consisting primarily of meat; prepared and packaged meals consisting primarily of seafood; prepared and packaged meals consisting primarily of soya beans; frozen, prepared and packaged meals consisting primarily of vegetables; prepared meat; processed seafood; food products made from soya beans, namely tofu, deep fried tofu [atsu-age], fried tofu pieces [abura-age], freeze-dried tofu pieces [kohri-dofu], fermented soybeans [natto], soy pulp [okara], and soya milk; powdered eggs; tempura meat, seafood and vegetables; potato salad; prepared salads; pre-cooked curry stew; instant stew; soups; preparations for making soup; bouillon, bouillon concentrates; preserved, frozen, and dried fruits and vegetables; raisins; jellies and jams; compotes; flavoured nuts, roasted nuts, and candied nuts; baked beans and dried beans; edible oils and edible fats; milk products; dairy cream; pastry fillings of meat, fish, and vegetables; fruit fillings; vegetable paste purees; sweet red bean soups with pieces of mochi [oshiruko]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes [donnogu]; packaged ingredients consisting principally of soup concentrates with one or more of pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice [takikomi gohannomoto]; soup concentrates, soup cubes, and soup pastes for making Japanese-style hot pot dishes [nabenomoto] (2) Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; packaged meal mixes consisting primarily of pasta or rice; lyophilised dishes with the main ingredient being pasta; lyophilised dishes with the main ingredient being rice; spaghetti; macaroni; ravioli; lasagna; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; ready-to-eat cereals; rice; starch for food; flour mixes for baking purposes; bread mixes, cake mixes, pancake mixes, and cookie mixes; tempura batter mix; batter mixes for karaage [Japanese-style fried chickens]; batter mixes for okonomiyaki [Japanese savoury pancakes]; batter mixes for takoyaki [Japanese savory pancake balls]; breadcrumbs [panko]; takoyaki [Japanese savory pancake balls filled with diced octopus]; okonomiyaki [Japanese savory pancakes]; frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed stuffed buns; sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery goods namely, biscuits, cookies, cakes, pastries, pies, waffles, churros, and quiches; pizzas; bread and buns; pancakes; taiyaki [Japanese fish-shaped cakes with various fillings]; sugar confectionery; cereal-based snack food; seasonings; seasoning mixes; spices; sauces for meat, seafood, and vegetables; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry pastes, curry powder, and curry pastes; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten for food; leaven; yeast; flavourings for bread; fermented liquid flavourings, other than essential oils, for bread and pastries; meat tenderizers, for household purposes; fermenting malted rice [koji]; chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; ice cream, water ice and frozen confections; dessert puddings; ice cream mixes and sherbet mixes; dessert mixes; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge [okayu]; pounded rice cakes with adzuki-bean jam toppings [zenzai]

Abstract

A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.

IPC Classes  ?

• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
• C08B 30/06 - DryingForming
• C08B 30/14 - Cold water dispersible or pregelatinised starch

Abstract

The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.

IPC Classes  ?

• A23L 7/10 - Cereal-derived products
• A21D 2/18 - Carbohydrates
• A21D 13/00 - Finished or partly finished bakery products
• A21D 13/44 - Pancakes or crêpes
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles

Abstract

A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A21D 10/00 - Batters, dough or mixtures before baking
• A21D 13/44 - Pancakes or crêpes
• A21D 13/60 - Deep-fried products, e.g. doughnuts
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Abstract

A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers

Abstract

A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
• A21D 13/00 - Finished or partly finished bakery products
• A21D 2/36 - Vegetable material

Goods & Services

Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical use; Adhesive plasters for medical use; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Mothproofing paper; Dietary supplements for humans; Dietetic beverages adapted for medical purposes; Dietetic foods adapted for medical purposes; nutritionally fortified beverages for medical purposes for babies; Food for babies; Dietary supplements for animals Shortening; Edible oils and fats; Cream; Edible fat spread for spreading on bread; Frozen meat Tempura, namely, meat dipped in batter and deep-fried; Frozen seafood Tempura, namely, seafood dipped in batter and deep-fried; Frozen chicken Karaage, namely, Japanese fried chicken; Prepared meals and food consisting primarily of meat and processed meat; Processed meat; Prepared meals of food consisting primarily of seaweed; Prepared meals of food consisting primarily of seafood and foods prepared from fish; prepared entrees consisting primarily of seafood excluding blocks of boiled, smoked and then dried bonitos (Katsuo-bushi); dried pieces of agar jelly (Kanten); flakes of dried fish meat (Kezuri-bushi); fishmeal for human consumption; edible shavings of dried kelp (Tororo-kombu); sheets of dried laver (Hoshi-nori); dried brown alga (Hoshi-hijiki); dried edible seaweed (Hoshi-wakame); toasted sheets of laver (Yaki-nori); Prepared meals of food consisting primarily of dried and cooked fruits and vegetables; Frozen vegetable Tempura, namely, vegetables dipped in batter and deep-fried; Prepared meals and food consisting primarily of vegetables; Prepared meals and food consisting primarily of fruits; Prepared meals and food consisting primarily of beans; Preserved, dried and cooked fruits and vegetables; Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devils' tongue root (Konnyaku); Soy milk-based beverages; Tofu; Fermented soybeans (Natto); Frozen cooked omelets; Prepared meals and food consisting primarily of eggs and processed eggs; Processed eggs; Pre-cooked curry stew for filling bread; Pre-cooked stew for filling bread; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Processed gratin for filling bread, consisting primarily of cheese, vegetables, mushrooms, and chicken Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; Food flavorings, other than essential oils; Custard-based fillings for cakes and pies; Frozen doughnuts; Frozen apple pie; Frozen pancakes; Frozen Taiyaki, namely, Japanese-style cake filled with sweet bean paste; Frozen Imagawayaki, namely, Japanese-style cake filled with sweat bean paste; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; Bread and buns; Sandwiches; Chinese steamed buns; Hamburger sandwiches; Frozen cooked pizzas; Pizzas; Frozen cooked American hot dogs; Hot dog sandwiches; Meat pies; Mayonnaise; Semisolid salad dressing; Sauce for bread, namely, seasonings; Edible grain flour fermented seasonings; Seasonings; Flour paste made of wheat flour for food and starches; Prepared meals and food consisting primarily of processed cereals; Cooked rice; Red rice; Spaghetti; Macaroni; Pastas; Bread crumb; Cereal preparations, namely, processed cereals; Frozen meals consisting primarily of rice and also containing eggs; Frozen cooked Chuukadon being meals consisting primarily of a bowl of rice that is topped with stir-fried vegetables, meat and seafood; Frozen pre-prepared rice; Frozen pre-prepared pastas; Cooked Soba noodles; Cooked Yakisoba, namely, pan-fried noodles; Frozen cooked Udon noodles; Frozen cooked risotto; Frozen cooked lasagna; Frozen cooked gratin, namely, preparations for making a gratin comprised primarily of breadcrumbs and also including grated cheese; Frozen cooked Chinese rice noodles; Frozen cooked Chizimi consisting primarily of Korean savory pancakes and also containing vegetables; Frozen cooked Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; Frozen cooked Takoyaki consisting primarily of fried balls of batter mix and also consisting small pieces of octopus; Takoyaki being fried balls of batter mix and also containing small pieces of octopus; frozen cooked spring rolls; Chinese stuffed dumplings (Gyoza); Chinese steamed dumplings (Shumai); Sushi; Frozen cooked box lunches consisting primarily of rice and pasta; Prepared box lunches consisting primarily of rice and pasta; Ravioli; Malt extract for food; Yeast extract; Yeast powder; Fermented malted rice; Yeast; Baking powder; Instant cake mixes; mixes for bakery goods; Premix flour; Pasta sauces; Rice; Husked oats; Husked barley; powdered foods mainly made from processed cereals for culinary purposes, namely, beta-glucan; gluten additives for culinary purposes; Wheat flour for food; Karaage powder, namely, wheat flour mix for making Karaage; Tempura powder, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Flour for food; Preparations for making gratin, consisting primarily of pasta and cooking sauce

Abstract

This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.

IPC Classes  ?

• A21D 10/00 - Batters, dough or mixtures before baking
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
• A21D 2/36 - Vegetable material
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

The present invention provides a method for manufacturing noodles using a starting grain flour material, wherein the starting grain flour material comprises, per 100 parts by mass thereof, 10-50 parts by mass of heat-treated common wheat-derived bran, 30-80 parts by mass of ground durum wheat, and 10-40 parts by mass of wheat flour derived from common wheat, and the ratio by mass of the ground durum wheat and the wheat flour derived from common wheat is 85:15-40:60. Preferably, the bran derived from common wheat is bran derived from white wheat.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and/or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.

IPC Classes  ?

• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
• A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres

Abstract

This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.

IPC Classes  ?

• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 13/60 - Comminuted or emulsified meat products, e.g. sausagesReformed meat from comminuted meat product
• A23L 17/40 - Shell-fish
• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like

Abstract

The breader mix of the present invention for a battered and fried food is characterized by being a breader mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the breader mix is 5-50 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.

IPC Classes  ?

• A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like

Abstract

The batter mix of the present invention for a breaded and fried food is characterized by being a batter mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the batter mix is 1-15 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.

IPC Classes  ?

• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like

Abstract

A highly sensitive allergen measurement method is provided. A method for detecting an allergen in a sample, comprising: treating a sample with a protease; and detecting presence or absence of an allergen marker in the enzyme-treated sample by analysis that utilizes chromatographic separation. The allergen comprises buckwheat and wheat.

IPC Classes  ?

• G01N 33/68 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving proteins, peptides or amino acids
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
• G01N 30/06 - Preparation
• G01N 30/72 - Mass spectrometers
• G01N 33/10 - Starch-containing substances, e.g. dough

Goods & Services

Dairy products and dairy substitutes; Frozen vegetables; Processed fruits, fungi, vegetables, nuts and pulses; Charcuterie; Vegetarian charcuterie; Processed seafood products; Prepared meals consisting primarily of meat; Prepared meals consisting primarily of meat substitutes; Prepared meals consisting primarily of poultry; Prepared meals consisting substantially of seafood; Prepared meals made from seafood substitutes; Processed edible seaweed; Prepared meals consisting primarily of vegetables; Jellies, jams, compotes, fruit and vegetable spreads; Fruit-based fillings for cakes and pies; Cooked beans; Tofu patties; Soups and stocks, meat extracts; Pre-cooked curry stew; Preparations for making soup; Instant stew; Dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori). Cereal preparations; Processed grains, starches, and goods made thereof, baking preparations and yeasts; Doughs, batters, and mixes therefor; Dried and fresh pastas, noodles and dumplings; Spaghetti; Ravioli; Lasagna; Gnocchi; Pasta sauce; Salts, seasonings, flavourings and condiments; Cooking sauces; Dressings for salad; Prepared foodstuffs in the form of sauces; Frozen meals consisting primarily of pasta; Prepared meals consisting primarily of pasta; Freeze-dried dishes with the main ingredient being pasta; Frozen meals consisting primarily of rice; Prepared meals consisting primarily of rice; Confectionery; Pastries, cakes, tarts and biscuits (cookies); Bread and buns; Bakery goods; Sandwiches; Steamed buns stuffed with minced meat (niku-manjuh); Hamburger sandwiches; Pizzas; Hot dog sandwiches; Meat pies; Noodle-based prepared meals; Chinese stuffed dumplings (gyoza, cooked); Chinese steamed dumplings (shumai, cooked); Sushi; Savory pancakes; Boxed lunches consisting of rice, with added meat, fish or vegetables; Instant dessert puddings; Preparations for making gateaux; Preparations for making of sugar confectionery; Ice cream mixes; Sherbet mixes; Flour mixes; Pre-mixes ready for baking; Flour; Wheat flour.

Abstract

Provided are a fine particle production apparatus and a fine particle production method that can control the particle sizes of fine particles, and efficiently produce a large amount of fine particles having good particle size uniformity. The present invention comprises: a raw material supply unit which supplies raw materials for fine particle production into thermal plasma flame; a plasma torch in which the thermal plasma flame is generated, and which evaporates the raw material supplied by the raw material supply unit by means of the thermal plasma flame to form a mixture in a gas phase state; and a plasma generation unit which generates thermal plasma flame inside the plasma torch. The plasma generation unit includes: a first coil which surrounds the plasma torch, a second coil which is installed below the first coil in the longitudinal direction of the plasma torch and surrounds the circumference of the plasma torch; a first power supply unit which supplies an amplitude-modulated first high-frequency current to the first coil; and a second power supply unit which supplies an amplitude-modulated second high-frequency current to the second coil. The degree of modulation of the first high-frequency current is smaller than the degree of modulation of the second high-frequency current.

IPC Classes  ?

• B22F 9/14 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes using electric discharge
• B22F 9/12 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes starting from gaseous material
• H05H 1/42 - Plasma torches using an arc with provisions for introducing materials into the plasma, e.g. powder or liquid

Goods & Services

Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products]; meat; eggs; seafood, not live; frozen fruits and vegetables; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat or processed meat; processed meat products; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood products; prepared meals consisting principally of processed vegetables and fruits; prepared meals consisting principally of vegetables; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; processed vegetables and fruits; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of eggs or processed eggs; processed eggs; retort pouch soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes of fish, meat, vegetables or seaweed (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. Flour; wheat flour; meal; rice; husked oats; husked barley; gluten prepared as foodstuff; flour mixtures; batter mixes; karaage batter mix; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; koji [fermented malted rice]; baking powder; instant confectionery mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets; confectionery; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments]; condiments; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza [stuffed dumplings]; shumai [steamed dumplings]; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; coffee substitutes; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils.

Abstract

A fine particle manufacturing apparatus and a fine particle manufacturing method are provided. The apparatus includes a raw material supply part supplying a raw material; a plasma torch in which the thermal plasma flame is generated and the raw material supplied by the raw material supply part is vaporized by using the thermal plasma flame to form a mixture in a gas phase state; and a plasma generation part generating the thermal plasma flame inside the plasma torch. The plasma generation part includes a first coil encircling the plasma torch; a second coil encircling the plasma torch and disposed below the first coil; a first power supply part supplying a high-frequency electric current to the first coil; and a second power supply part supplying an amplitude-modulated high-frequency electric current to the second coil. The first coil and the second coil are arranged in the longitudinal direction of the plasma torch.

IPC Classes  ?

• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• C01B 33/021 - Preparation
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy

Goods & Services

Machines, namely, crushers, impact mills, breakers, pulverizers, mixers and blenders and parts therefor, for industrial and commercial applications; disintegrators for chemical processing; milling machines; feed grinding machines; power-operated flour mills; turbine-driven classifiers, pneumatic classifiers, and air classifiers in the nature of machines for sorting and separating grain powder, metal powder, inorganic and organic powder, food powder, and resin powder for industrial purposes; centrifugal separators; dust separators; sieves being machines and machine parts; sifting machines; mixing machines; dispensing valves being machine parts; spraying machines; pneumatic transporters; conveyers being machines; machines for processing chemicals, pharmaceuticals, cosmetics and toiletries, foods, metals, alloys, ceramics, glasses, minerals, plastics, and electric and electronic materials, for use in the powder processing industry

Goods & Services

Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; Chemical test paper for medical purposes; Dietary supplements for humans; Dietetic beverages adapted for medical purposes; Dietetic foods food adapted for medical purposes; nutritionally fortified beverages for medical purposes for babies; Food for babies; Dietary supplements for animals; Dental impression materials; Oiled paper for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical purposes; Adhesive plasters for medical purposes; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Magnet bracelets for medical purposes; Incontinence diapers; Semen for artificial insemination; Lacteal flour for babies; Lactose for medical purposes; Fly catching paper; Mothproofing paper; Nutritional supplements containing Mary thistle extract; Nutritional supplements containing bread yeast extract; Nutritional supplements containing mushroom fungus extract; Nutritional supplements containing psyllium; Nutritional supplements containing ginkgo tree leaf extract; Nutritional supplements containing vitamins E; Nutritional supplements containing vitamins B; Nutritional supplements containing vitamins C; Nutritional supplements containing beta-carotene; Nutritional supplements containing calcium; Nutritional supplements containing lecithin; Nutritional supplements containing wheat embryo oil; Protein supplements for human consumption Meat; Fresh - not live, chilled and frozen edible aquatic animals; Processed meat products, namely, processed meat; Processed seafood products, namely, processed seafood; Processed beans; Preserved, dried and cooked fruits and vegetables; Frozen fruits; Frozen vegetables; Eggs and processed eggs; Edible oils and fats; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Side-dish made of fermented soybean (Name-mono); Dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); Furi-kake (dried flakes of fish, meat, vegetables or seaweed); Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devil's tongue root (Konnyaku); Soy milk-based beverages; Tofu; Fermented soybeans (Natto) Seasonings; Spices; Food flavorings, other than essential oils; Husked rice; Husked oats; Husked barley; Flour for food; Premix flour; Karaage powder, namely, wheat flour mix for making Karaage; tempura flour, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Takoyaki powder, namely, wheat flour for making Takoyaki; Gluten additives for culinary purposes; Cereal preparations, namely, processed cereals, macaroni and pastas; Chinese stuffed dumplings (Gyoza); Sandwiches; Chinese steamed dumplings (Shumai); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Steamed buns stuffed with minced meat (Niku-manjuh); Hamburger sandwiches; Pizzas; Prepared box lunches consisting primarily of rice and/or pasta; Hot dog sandwiches; Meat pies; Ravioli; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; bread and buns; instant cake mixes; mixes for bakery goods; instant doughnut mixes; instant pancake mixes; instant bread mixes; instant pudding mixes; Almond paste; Yeast powder; Koji (fermented malted rice); Yeast; Baking powder; Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; By-product of rice for food purposes (Sake lees); Pasta sauces

Goods & Services

Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; chemical test paper for medical purposes; oiled paper for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; gauze for dressings; empty capsules for pharmaceuticals; eye patches for medical purposes; ear bandages; menstruation bandages; menstruation tampons; sanitary napkins; sanitary panties; absorbent cotton for medical purposes; adhesive plasters for medical purposes; bandages for dressings; liquid bandages for skin wounds; breast-nursing pads; mothproofing paper; dietary supplements for humans; dietetic beverages adapted for medical purposes; dietetic food adapted for medical purposes; nutritional supplement beverages for babies; food for babies; dietary supplements for animals; nutritional supplements containing Coenzyme Q10; nutritional supplements containing minerals and vitamins; nutritional supplements containing wheat germ; nutritional supplements containing wheat Shortening; edible oils and fats; processed meat; processed seafood; frozen meat tempura, namely, meat dipped in batter and deep-fried; frozen seafood tempura, namely, seafood dipped in batter and deep-fried; frozen chicken Karaage, namely, Japanese fried chicken; prepared meals consisting primarily of meat; prepared meals of food consisting primarily of seafood; prepared meals of food consisting primarily of seaweed; preserved, dried and cooked fruits and vegetables; frozen vegetable tempura, namely, vegetables dipped in batter and deep-fried; prepared meals consisting primarily of vegetables; prepared meals consisting primarily of fruits; prepared meals food consisting primarily of cooked beans; processed eggs; frozen cooked omelets; prepared meals and food consisting primarily of eggs; preparations for making au gratin potatoes; preparations for making soup; bouillon concentrates; Instant or pre-cooked stew; frozen omelets consisting primarily of rice and also containing eggs; preparations for making a gratin primarily comprised of grated cheese and also containing breadcrumbs Pasta sauces; Frozen doughnuts; frozen apple pie; frozen pancakes; frozen Taiyaki, namely, Japanese-style cake filled with sweat bean paste; frozen Imagawayaki, namely, Japanese-style cake filled with sweet bean paste; confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; bread and buns; seasonings; spaghetti; macaroni; pastas; bread crumbs; cereal preparations, namely, processed cereals; prepared meals consisting primarily of processed cereal; frozen cooked Chuukadon being meals consisting primarily of a bowl of rice that is topped with stir-fried vegetables, meat and seafood; frozen pre-prepared rice; frozen pre-prepared pastas; cooked Soba noodles; cooked pan-fried noodles (Yakisoba); frozen cooked Udon noodles; frozen cooked risotto; frozen cooked lasagna; preparations for making a gratin primarily comprised of breadcrumbs and also containing grated cheese; frozen cooked Chinese rice noodles; frozen cooked Chizimi consisting primarily of Korean savory pancakes and also containing vegetables; frozen cooked Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; Okonomiyaki consisting primarily of Japanese savory pancakes and also containing chopped cabbage and meat or seafood; frozen cooked Takoyaki consisting primarily of fried balls of batter mix and also containing small pieces of octopus; Takoyaki being fried balls of batter mix and also containing small pieces of octopus; frozen cooked spring rolls; Chinese stuffed dumplings (Gyoza); sandwiches; Chinese steamed dumplings (Shumai); sushi; steamed buns stuffed with minced meat (Niku-manjih); hamburger sandwiches; frozen cooked pizzas; pizzas; frozen cooked box lunches consisting primarily of rice and pasta; prepared box lunches consisting primarily of rice and pasta; hot dog sandwiches; frozen cooked American hot dogs being sandwiches; meat pies; ravioli; yeast powder; fermented malted rice; yeast; baking powder; instant cake and bakery dessert mixes; premix flour; husked rice; husked oats; husked barley; wheat flour for food; Karaage powder, namely, wheat flour mix for making Karaage; tempura batter mix, namely, batter mix for making tempura; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; flour for food

Goods & Services

Husked rice; Husked oats; Husked barley; Flour; Gluten additives for culinary purposes; Seasonings; Spices; Cereal preparations, namely, processed cereals, macaroni and pastas; Almond paste; Chinese stuffed dumplings (Gyoza); Sandwiches; Chinese steamed dumplings (Shumai); Sushi; Fried balls of batter mix and also containing small pieces of octopus (Takoyaki); Steamed buns stuffed with minced meat (Niku-manjuh); Hamburgers being sandwiches; Pizzas; Prepared box lunches consisting primarily of rice and pasta; Hot dogs being sandwiches; Meat pies; Ravioli; Yeast powder; Fermented malted rice (Koji); Yeast; Baking powder; Instant confectionery mixes made of sugar; By-product of rice for food purposes (Sake lees); Food flavorings, other than essential oils; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches, bread and buns; starch based binding agents for ice cream; Meat tenderizers for household purposes; starch based preparations for stiffening whipped cream

Goods & Services

Pharmaceutical preparations and substances for the treatment of viral, metabolic, endocrine, musculoskeletal, cardiovascular, cardiopulmonary, genitourinary, sexual dysfunction, oncological, hepatological, ophthalmic, respiratory, neurological, gastrointestinal, hormonal, dermatological, psychiatric and immune system related diseases and disorders; Dental impression materials; Oiled paper for medical purposes; drug delivery agents in the form of edible wafers for wrapping powdered pharmaceuticals; Gauze for dressings; Empty capsules for pharmaceuticals; Eyepatches for medical purposes; Ear bandages; Menstruation bandages; Menstruation tampons; Sanitary napkins; Sanitary panties; Absorbent cotton for medical purposes; Adhesive plasters for medical purposes; Bandages for dressings; Liquid bandages for skin wounds; Breast-nursing pads; Magnet bracelets for medical purposes; Incontinence diapers; Semen for artificial insemination; Lacteal flour for babies; Lactose for medical purposes; Fly catching paper; Mothproofing paper; Nutritional supplements containing Mary thistle extract; Nutritional supplements containing bread yeast extract; Nutritional supplements containing mushroom fungus extract; Nutritional supplements containing psyllium; Nutritional supplements containing ginkgo tree leaf extract; Nutritional supplements containing vitamins E; Nutritional supplements containing vitamins B; Nutritional supplements containing vitamins C; Nutritional supplements containing beta-carotene; Nutritional supplements containing calcium; Nutritional supplements containing lecithin; Nutritional supplements containing wheat embryo oil; Protein supplements for human consumption Meat; Fresh - not live, chilled and frozen edible aquatic animals; Processed meat products, namely processed meat; Processed seafood; Processed beans; Prepared meals or food consisting primarily of beans; Preserved, frozen, dried and cooked fruits and vegetables; Frozen fruits; Frozen vegetables; Eggs and processed eggs; Edible oils and fats; Preparations for making soup; Bouillon concentrates; Instant or pre-cooked stew; Side-dish made of fermented soybean (Name-mono); Dried flakes of laver for sprinkling on rice in hot water (Ochazuke-nori); Furi-kake (dried flakes of fish, meat, vegetables or seaweed); Fried tofu pieces (Abura-age); Freeze-dried tofu pieces (Kohri-dofu); Jelly made from devil's tongue root (Konnyaku); Soy milk-based beverage; Tofu; Fermented soybeans (Natto) Seasonings; Spices; Food flavorings, other than essential oils; Husked rice; Husked oats; Husked barley; Flour for food; Premix flour; Karaage powder, namely, wheat flour mix for making Karaage; tempura flour, namely, tempura batter mix; Okonomiyaki powder, namely, wheat flour mix for making Okonomiyaki; Takoyaki powder, namely, wheat flour mix for making Takoyaki; Gluten additives for culinary purposes; Cereal preparations, namely, processed cereals, macaroni, and pastas; Chinese stuffed dumplings (Gyoza); Sandwiches; Chinese steamed dumplings (Shumai); Sushi; Fried balls of batter mix with small pieces of octopus (Takoyaki); Steamed buns stuffed with minced meat (Niku-manjuh); Hamburger sandwiches; Pizzas; Prepared box lunches consisting primarily of rice and/or pasta; Hot dog sandwiches; Meat pies; Ravioli; Confectionery, namely, candy, crackers, biscuits, cakes, pies, cookies, pancakes, waffles, churros and quiches; Bread and buns; Instant cake mixes, mixes for bakery goods; instant doughnut mixes; instant pancake mixes; instant bread mixes; instant pudding mixes; Almond paste; Yeast powder; Koji (fermented malted rice); Yeast; Baking powder; Starch based binding agents for ice cream; Meat tenderizers for household purposes; Starch based preparations for stiffening whipped cream; By-product of rice for food purposes (Sake lees); Pasta sauces

Goods & Services

Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products]; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat or processed meat; processed meat products; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood products; prepared meals consisting principally of processed vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg or processed eggs; processed eggs; retort pouch soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes of fish, meat, vegetables or seaweed (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. Flour; wheat flour; meal; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures; batter mixes; karaage batter mix; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; koji [fermented malted rice]; baking powder; instant confectionery mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets; confectionery; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments]; condiments; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza [stuffed dumplings]; shumai [steamed dumplings]; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils.

Goods & Services

Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products]; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat or processed meat; processed meat products; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood products; prepared meals consisting principally of processed vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg or processed eggs; processed eggs; retort pouch soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes of fish, meat, vegetables or seaweed (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. Flour; wheat flour; meal; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures; batter mixes; karaage batter mix; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; koji [fermented malted rice]; baking powder; instant confectionery mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets; confectionery; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments]; condiments; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza [stuffed dumplings]; shumai [steamed dumplings]; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils.

Goods & Services

Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products]; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat or processed meat; processed meat products; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood products; prepared meals consisting principally of processed vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg or processed eggs; processed eggs; retort pouch soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes of fish, meat, vegetables or seaweed (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. Flour; wheat flour; meal; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures; batter mixes; karaage batter mix; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; koji [fermented malted rice]; baking powder; instant confectionery mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets; confectionery; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments]; condiments; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza [stuffed dumplings]; shumai [steamed dumplings]; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils.

Goods & Services

(1) Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products], namely, dairy cream; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits, namely, preserved, frozen and dried fruits and vegetables; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat; processed meat products, namely, prepared meat; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood; prepared meals primarily consisting of cooked vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg; processed eggs, namely, dried eggs, frozen eggs, and pickled eggs; retort pouch soup, namely instant soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes consisting primarily of at least one of fish, meat, vegetables and seaweed for sprinkling on top of cooked rice (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. (2) Flour; wheat flour; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures, namely, flour mixes for baking purposes; batter mixes, namely, batter for making Japanese fried chicken [karaage]; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; fermenting malted rice [koji]; baking powder; instant confectionery mixes, namely, dessert mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets in the form of candy; confectionery, namely, sugar confectionery, chocolate confectionery, fruit confectionery, and confectionery in the form of mousses; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations, namely, breakfast cereals, cereal bars, and ready-to-eat cereals; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments], namely, brown sauce, cheese sauce, chili sauce, curry sauce, fish sauce, hot sauce, meat sauce, pesto sauce, pizza sauce, seafood sauce, soy sauce, tartar sauce, white sauce, and sauce mixes; condiments, namely, miso, ketchup, mustard, and relishes; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza being stuffed dumplings; shumai being stuffed dumplings; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies, namely, chocolate-based fillings for cakes and pies, and custard-based fillings for cakes and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils, namely, aromatic preparations for candies and ice-creams.

Goods & Services

(1) Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products], namely, dairy cream; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits, namely, preserved, frozen and dried fruits and vegetables; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat; processed meat products, namely, prepared meat; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood; prepared meals primarily consisting of cooked vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg; processed eggs, namely, dried eggs, frozen eggs, and pickled eggs; retort pouch soup, namely instant soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes consisting primarily of at least one of fish, meat, vegetables and seaweed for sprinkling on top of cooked rice (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. (2) Flour; wheat flour; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures, namely, flour mixes for baking purposes; batter mixes, namely, batter for making Japanese fried chicken [karaage]; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; fermenting malted rice [koji]; baking powder; instant confectionery mixes, namely, dessert mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets in the form of candy; confectionery, namely, sugar confectionery, chocolate confectionery, fruit confectionery, and confectionery in the form of mousses; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations, namely, breakfast cereals, cereal bars, and ready-to-eat cereals; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments], namely, brown sauce, cheese sauce, chili sauce, curry sauce, fish sauce, hot sauce, meat sauce, pesto sauce, pizza sauce, seafood sauce, soy sauce, tartar sauce, white sauce, and sauce mixes; condiments, namely, miso, ketchup, mustard, and relishes; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza being stuffed dumplings; shumai being stuffed dumplings; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies, namely, chocolate-based fillings for cakes and pies, and custard-based fillings for cakes and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils, namely, aromatic preparations for candies and ice-creams.

Goods & Services

(1) Fruit-based snack food; vegetable-based snack food; bean-based snack food; nut-based snack food; edible oils and fats; milk products; cream [dairy products], namely, dairy cream; meat; eggs; seafood, not live; frozen fruits and vegetables; processed vegetables and fruits, namely, preserved, frozen and dried fruits and vegetables; potato salad; vegetable salad; fruit salads; nuts, prepared; jams; raisins; compotes; prepared meals consisting principally of meat; processed meat products, namely, prepared meat; prepared meals consisting principally of edible seaweed; prepared meals consisting principally of seafood or processed seafood; processed seafood; prepared meals primarily consisting of cooked vegetables and fruits; prepared meals consisting principally of vegetable; prepared meals consisting principally of fruits; prepared meals consisting principally of beans; fried tofu pieces (abura-age); freeze-dried tofu pieces (kohri-dofu); jelly made from devils' tongue root (konnyaku); soya milk; tofu; fermented soybeans (natto); prepared meals consisting principally of egg; processed eggs, namely, dried eggs, frozen eggs, and pickled eggs; retort pouch soup, namely instant soup; gratin mixes consisting principally of edible fats and milk products; jambalaya mixes consisting principally of vegetables, meat, and seafood; pre-cooked curry stew; preparations for making stews; preparations for making soup; soups; bouillon; dried flakes of laver for sprinkling on rice in hot water (ochazuke-nori); dried flakes consisting primarily of at least one of fish, meat, vegetables and seaweed for sprinkling on top of cooked rice (furi-kake); side-dish made of fermented soybean (name-mono); beans, preserved; albumen for culinary purposes. (2) Flour; wheat flour; rice; husked oats; husked barley; wheat germ for human consumption; gluten prepared as foodstuff; flour mixtures, namely, flour mixes for baking purposes; batter mixes, namely, batter for making Japanese fried chicken [karaage]; tempura batter mix; savory pancake mixes; starch for food; breadcrumbs; dough; yeast; yeast powder; fermenting malted rice [koji]; baking powder; instant confectionery mixes, namely, dessert mixes; cake powder; pancake mixes; instant pudding mixes; ice cream mixes; sherbet mixes; sweets in the form of candy; confectionery, namely, sugar confectionery, chocolate confectionery, fruit confectionery, and confectionery in the form of mousses; dessert puddings; custard; pancakes; cakes; pastries; rice cakes; cereal-based snacks; cereal preparations, namely, breakfast cereals, cereal bars, and ready-to-eat cereals; bread; focaccia bread; quiches; calzones; sandwiches; hamburgers sandwiches; hot dog sandwiches; steamed buns stuffed with minced meat (chuka-manjuh); pizzas; meat pies; seasonings; spices; sauces [condiments], namely, brown sauce, cheese sauce, chili sauce, curry sauce, fish sauce, hot sauce, meat sauce, pesto sauce, pizza sauce, seafood sauce, soy sauce, tartar sauce, white sauce, and sauce mixes; condiments, namely, miso, ketchup, mustard, and relishes; tomato sauce; dressings for salad; mayonnaise; natural sweeteners; golden syrup; noodles; noodles with soup mixes; instant noodles; gnocchi; pasta; pasta sauce; packaged meals consisting primarily of pasta or rice; frozen meals consisting primarily of pasta or rice; frozen cooked rice; frozen prepared pasta; frozen prepared noodles; frozen prepared rice vermicelli; frozen prepared Vietnamese stuffed crepes (banh xeo); frozen prepared savory pancakes; frozen prepared spring rolls; prepared meals consisting primarily of pasta or rice; prepared pasta with pasta sauce; prepared gnocchi; prepared noodles; noodle-based prepared meals; macaroni au gratin; gratin made with pasta; savory pancakes (okonomiyaki); savory pancake balls filled with diced octopus (takoyaki); ravioli; gyoza being stuffed dumplings; shumai being stuffed dumplings; sushi; boxed lunches consisting of rice, with added meat, fish or vegetables; flour-based sweet fillings in paste form for cakes, pastries, and pies, namely, chocolate-based fillings for cakes and pies, and custard-based fillings for cakes and pies; chocolate-based spreads; almond paste; tea; green powdered tea (matcha); coffee; coffee-based beverages; artificial coffee; cocoa; cocoa-based beverages; binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; aromatic preparations for food, not from essential oils, namely, aromatic preparations for candies and ice-creams.

Abstract

Provided are a fine particle manufacturing apparatus and a fine particle manufacturing method, which manufacture smaller fine particles. The fine particle manufacturing apparatus has: a raw material supply unit that supplies raw materials for producing fine particles into a thermal plasma flame; a plasma torch in which the thermal plasma flame is generated and the raw materials supplied by the raw material supply unit is evaporated by the thermal plasma flame to form a mixture in a gaseous state; a plasma generation unit that generates the thermal plasma flame inside the plasma torch; and a gas supply unit that supplies quenched gas to the thermal plasma flame, wherein the gas supply unit supplies the quenched gas with time modulation of the supply amount of the quenched gas.

IPC Classes  ?

• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• B01J 2/04 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
• B22F 9/14 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes using electric discharge
• C01B 33/027 - Preparation by decomposition or reduction of gaseous or vaporised silicon compounds other than silica or silica-containing material
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy

Goods & Services

(Based on 44(e)) Prepared meals and frozen prepared meals consisting primarily of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese and/or eggs; Processed meat; Processed fish; Food products made from soya beans, namely, tofu, deep fried tofu (atsu-age), fried tofu pieces (abura-age), freeze-dried tofu pieces (kohri-dofu), fermented soybeans (natto), soy pulp in the nature of okara, and soya milk; Processed eggs; Tempura meat, seafood and vegetables; Potato salad; Pre-cooked curry stew; Instant or pre-cooked stew; Soups; Preparations for making soup; Bouillon and bouillon concentrates; Preserved, frozen, dried and cooked fruits and vegetables; Raisins; Jellies, jams, compotes; Prepared nuts; Processed beans; Edible oils and fats; Shortening; Milk products excluding ice cream, ice milk and frozen yogurt; Cream; Pastry fillings of meat, namely, meatballs, sausage, and meat-based spreads; Pastry fillings of fish, namely, fish balls, fish sausages, and fish burger patties; Vegetable paste; Fruit- based filling for cakes and pies; Sweet red bean soups with pieces of mochi in the nature of oshiruko; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes in the nature of donnogu; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice in the nature of takikomi gohannomoto; Soup concentrates, soup cubes, and soup pastes for making Japanese- style hot pot dishes in the nature of nabenomoto (Based on Use in Commerce) Pasta; tempura batter mix; mixes for making baking batters; pasta sauce; soba noodles; noodles; (Based on 44(e)) Flour; Wheat flour; Processed cereals;; Mixes for making batters for fried foods; Savory pancake mixes; Savory pancake ball mixes; Processed meat; Thickening agents for cooking foodstuffs; Breadcrumbs, namely, panko; Mixes for bakery goods; Pancake mixes; Bread mixes; Instant dessert puddings; Ice cream powder; Yeast powder; Baking powder; Golden syrup; Natural sweeteners; Pasta, sauce, and seasoning mix combined in unitary packages; Ready-made sauces; Tomato sauce; Mayonnaise; Dressings for salad; Food seasonings; Spices; Udon noodles; Somen noodles; Ramen noodles; Frozen, prepared, and packaged meals consisting primarily of pasta or rice; Noodle-based prepared meals; Savory pancakes; Savory pancake balls filled with diced octopus; Pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; Bakery products; Bakery desserts; Pancakes; Sandwiches; Flour-based dumplings; Steamed buns stuffed with minced meat (niku-manjuh); Spring rolls; Cereal- based snack food; Cooked rice; Rice porridge; Risotto; Dough; Food leavening agents; Wheat germ for human consumption; Gluten additives for culinary purposes; Bread improvers being cereal based preparations, namely, flavor enhancers used in bread production; Food flavourings, other than essential oils; Meat tenderizers, for household purposes; Chocolate-based fillings for cakes and pies; Custard-based fillings for cakes and pies; Confectionery made of sugar; Edible ices; Ice cream; Sherbet; Custard; Dessert puddings; Pounded rice cakes with azuki bean jam toppings; Rice cakes; Coffee; Cocoa; Tea; Matcha

Goods & Services

(Based on 44(e)) Prepared meals and frozen prepared meals consisting primarily of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese and/or eggs; Processed meat; Processed fish; Food products made from soya beans, namely, tofu, deep fried tofu (atsu-age), fried tofu pieces (abura-age), freeze-dried tofu pieces (kohri-dofu), fermented soybeans (natto), soy pulp in the nature of okara, and soya milk; Processed eggs; Tempura meat, seafood and vegetables; Potato salad; Pre-cooked curry stew; Instant or pre-cooked stew; Soups; Preparations for making soup; Bouillon and bouillon concentrates; Preserved, frozen, dried and cooked fruits and vegetables; Raisins; Jellies, jams, compotes; Prepared nuts; Processed beans; Edible oils and fats; Shortening; Milk products excluding ice cream, ice milk and frozen yogurt; Cream; Pastry fillings of meat, namely, meatballs, sausage, and meat-based spreads; Pastry fillings of fish, namely, fish balls, fish sausages, and fish burger patties; Vegetable paste; Fruit based filling for cakes and pies; Sweet red bean soups with pieces of mochi in the nature of oshiruko; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes in the nature of donnogu; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice in the nature of takikomi gohannomoto; Soup concentrates, soup cubes, and soup pastes for making Japanese- style hot pot dishes in the nature of nabenomoto (Based on Use in Commerce) (Based on 44(e)) Pasta; tempura batter mix; mixes for making baking batters; pasta sauce; soba noodles; noodles; (Based on 44(e)) Flour; Wheat flour; Processed cereals; Mixes for making batters for fried foods; Savory pancake mixes; Savory pancake ball mixes; Processed meat; Thickening agents for cooking foodstuffs; Breadcrumbs, namely, panko; Mixes for bakery goods; Pancake mixes; Bread mixes; Instant dessert puddings; Ice cream powder; Yeast powder; Baking powder; Golden syrup; Natural sweeteners; Pasta, sauce, and seasoning mix combined in unitary packages; Ready-made sauces; Tomato sauce; Mayonnaise; Dressings for salad; Food seasonings; Spices; Udon noodles; Somen noodles; Ramen noodles; Frozen, prepared, and packaged meals consisting primarily of pasta or rice; Noodle-based prepared meals; Savory pancakes; Savory pancake balls filled with diced octopus; Pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; Bakery products; Bakery desserts; Pancakes; Sandwiches; Flour-based dumplings; Steamed buns stuffed with minced meat (niku-manjuh); Spring rolls; Cereal- based snack food; Cooked rice; Rice porridge; Risotto; Dough; Food leavening agents; Wheat germ for human consumption; Gluten additives for culinary purposes; Bread improvers being cereal based preparations, namely, flavor enhancers used in bread production; Food flavourings, other than essential oils; Meat tenderizers, for household purposes; Chocolate-based fillings for cakes and pies; Custard-based fillings for cakes and pies; Confectionery made of sugar; Edible ices; Ice cream; Sherbet; Custard; Dessert puddings; Pounded rice cakes with azuki bean jam toppings; Rice cakes; Coffee; Cocoa; Tea; Matcha

Goods & Services

Prepared meals and frozen prepared meals consisting primarily of meat, fish, poultry, seafood, tofu, vegetables, mushrooms, cheese and/or eggs; Processed meat; Processed fish; Food products made from soya beans, namely, tofu, deep fried tofu (atsu-age), fried tofu pieces (abura-age), freeze-dried tofu pieces (kohri-dofu), fermented soybeans (natto), soy pulp in the nature of okara, and soya milk; Processed eggs; Tempura meat, seafood and vegetables; Potato salad; Pre-cooked curry stew; Instant or pre-cooked stew; Soups; Preparations for making soup; Bouillon and bouillon concentrates; Preserved, frozen, dried and cooked fruits and vegetables; Raisins; Jellies, jams, compotes; Prepared nuts; Processed beans; Edible oils and fats; Shortening; Milk products excluding ice cream, ice milk and frozen yogurt; Cream; Pastry fillings of meat, namely, meatballs, sausage, and meat-based spreads; Pastry fillings of fish, namely, fish balls, fish sausages, and fish burger patties; Vegetable paste; Fruit- based filling for cakes and pies; Sweet red bean soups with pieces of mochi in the nature of oshiruko; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, tofu, mushrooms and/or vegetables, for cooking Japanese rice bowl dishes in the nature of donnogu; Packaged ingredients consisting principally of soup concentrates, pre-cooked meat, fish, seafood, mushrooms and/or vegetables, to be cooked with rice in the nature of takikomi gohannomoto; Soup concentrates, soup cubes, and soup pastes for making Japanese- style hot pot dishes in the nature of nabenomoto Flour; Wheat flour; Processed cereals; Mixes for making baking batters; Tempura batter mix; Mixes for making batters for fried foods; Savory pancake mixes; Savory pancake ball mixes; Processed meat; Thickening agents for cooking foodstuffs; Breadcrumbs, namely, panko; Mixes for bakery goods; Pancake mixes; Bread mixes; Instant dessert puddings; Ice cream powder; Yeast powder; Baking powder; Golden syrup; Natural sweeteners; Pasta; Pasta sauce; Pasta, sauce, and seasoning mix combined in unitary packages; Ready-made sauces; Tomato sauce; Mayonnaise; Dressings for salad; Food seasonings; Spices; Noodles; Udon noodles; Soba noodles; Somen noodles; Ramen noodles; Frozen, prepared, and packaged meals consisting primarily of pasta or rice; Noodle-based prepared meals; Savory pancakes; Savory pancake balls filled with diced octopus; Pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; Bakery products; Bakery desserts; Pancakes; Sandwiches; Flour-based dumplings; Steamed buns stuffed with minced meat (niku-manjuh); Spring rolls; Cereal- based snack food; Cooked rice; Rice porridge; Risotto; Dough; Food leavening agents; Wheat germ for human consumption; Gluten additives for culinary purposes; Bread improvers being cereal based preparations, namely, flavor enhancers used in bread production; Food flavourings, other than essential oils; Meat tenderizers, for household purposes; Chocolate-based fillings for cakes and pies; Custard-based fillings for cakes and pies; Confectionery made of sugar; Edible ices; Ice cream; Sherbet; Custard; Dessert puddings; Pounded rice cakes with azuki bean jam toppings; Rice cakes; Coffee; Cocoa; Tea; Matcha

Abstract

The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating

Abstract

The production method for pregelatinized grain flour according to the present invention has: a pregelatinization step for heating a slurry containing 100 parts by mass of a grain flour and 500 parts by mass or more of water, under conditions that cause the temperature of the slurry to be 90°C or higher, to pregelatinize starch contained in the grain flour; and a step for drying the slurry after the pregelatinization step to obtain a sold matter. In the pregelatinization step, the slurry is stirred during the heating of the slurry. In the pregelatinization step, the slurry is preferably heated under conditions that cause the temperature thereof to be 100°C or higher. According to the present invention, provided is a pregelatinized starch that is capable of improving the taste and texture of a food product and of imparting aging resistance to the food product.

IPC Classes  ?

• C08B 30/06 - DryingForming
• A23L 7/10 - Cereal-derived products
• A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content

Abstract

This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• C08B 30/14 - Cold water dispersible or pregelatinised starch
• A23L 7/10 - Cereal-derived products
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 7/13 - Snacks or the like obtained by oil frying of a formed cereal dough
• A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain

Abstract

The present invention provides a wheat bran composition containing white wheat as a raw material and having a dietary fiber content of 43% by mass or more and a carbohydrate content of 18% by mass or less. The present invention also provides a method for producing the wheat bran composition, the method comprising grinding white wheat grains to provide a wheat bran composition having a dietary fiber content of 43% by mass or more and having a carbohydrate content of 18% by mass or less. The present invention further provides a mix containing the wheat bran composition. The present invention further provides a method for producing a processed food using the wheat bran composition as a raw material.

IPC Classes  ?

• A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
• A23L 7/10 - Cereal-derived products
• A23L 7/109 - Types of pasta, e.g. macaroni or noodles
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
• A21D 13/00 - Finished or partly finished bakery products
• A21D 2/36 - Vegetable material

Abstract

This powder-classifying apparatus has: a centrifugation chamber configured so as to be sandwiched between two opposing members; an air supply unit that supplies air into the centrifugation chamber and generates a swirl flow; a raw material supply unit that supplies raw-material powder into the swirl flow; a fine powder recovery unit having an opening part through which air that includes fine powder classified within the centrifugation chamber is ejected to outside of the centrifugation chamber; a coarse powder recovery unit provided to the outer edge part of the centrifugation chamber, for ejecting classified coarse powder to outside of the centrifugation chamber; and an annular slit provided to at least one of the members that constitute the centrifugation chamber, the slit being provided in a region between the center part of the centrifugation chamber and the outer edge part.

IPC Classes  ?

• B07B 7/08 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force
• B07B 7/086 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force generated by the winding course of the gas stream
• B07B 7/083 - Selective separation of solid materials carried by, or dispersed in, gas currents using centrifugal force generated by rotating vanes, discs, drums, or brushes

Abstract

The present invention provides a highly sensitive allergen measurement method. This method for detecting allergens in a sample comprises: treating the sample with a protease; and detecting, through an analysis using chromatographic separation, the presence or absence of an allergen marker in the sample on which the enzymatic treatment has been performed. The allergens include buckwheat or wheat.

IPC Classes  ?

• C07K 14/415 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from plants
• G01N 27/62 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating the ionisation of gases, e.g. aerosolsInvestigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electric discharges, e.g. emission of cathode
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
• G01N 33/10 - Starch-containing substances, e.g. dough
• G01N 30/06 - Preparation
• G01N 30/72 - Mass spectrometers
• G01N 30/88 - Integrated analysis systems specially adapted therefor, not covered by a single one of groups

Abstract

Provided are a method and apparatus capable of producing fine particles with favorable particle size distribution. In a production method in which feedstock for fine particle production is supplied intermittently into a modulated induction thermal plasma flame, the feedstock is vaporized to form a gas phase mixture, and the mixture is cooled to produce the fine particles: a modulated induction thermal plasma flame in which the temperature state is time-modulated is generated; the modulated induction thermal plasma flame is switched between a high temperature state and a low temperature state; and when the modulated induction thermal plasma flame is in the high temperature state, the feedstock is supplied together with a carrier gas, and when the modulated induction thermal plasma flame is in the low temperature state, supply of the feedstock is suspended and a gas of the same type as the carrier gas is supplied.

IPC Classes  ?

• C01B 33/03 - Preparation by decomposition or reduction of gaseous or vaporised silicon compounds other than silica or silica-containing material by decomposition of silicon halides or halosilanes or reduction thereof with hydrogen as the only reducing agent
• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy

Abstract

00≤50 to obtain a retort-packaged food.

IPC Classes  ?

• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
• A23L 3/3517 - Carboxylic acid esters
• A23L 3/3526 - Organic compounds containing nitrogen
• A23B 4/00 - Preservation of meat, sausages, fish or fish products
• A23B 4/005 - Preserving by heating
• A23B 4/20 - Organic compoundsMicroorganismsEnzymes

Abstract

A noodle receiving device 2 is configured such that a container 6 is filled with boiled noodles 4. The noodle receiving device 2 is provided with: bowls 22a to 22d for receiving the boiled noodles; a funnel 24 having an introduction port 24a through which the boiled noodles in the bowls are introduced and a discharge port 24b for discharging the boiled noodles into the container; a transport unit 14 for transporting the container to below the discharge port; a movement unit for moving the funnel between the bowls and the transport unit; and a control unit which lowers the funnel after the container is transported to below the discharge port by the transport unit, raises the funnel after the container is filled with the boiled noodles, stops the transportation of the container by the transport unit after the funnel is lowered and until the funnel is raised, and restarts the transportation of the container after the funnel is raised.

IPC Classes  ?

• A23L 7/109 - Types of pasta, e.g. macaroni or noodles

Abstract

Provided are a fine particle production apparatus and a fine particle production method that can control the particle sizes of fine particles, and efficiently produce a large amount of fine particles having good particle size uniformity. The present invention comprises: a raw material supply unit which supplies raw materials for fine particle production into thermal plasma flame; a plasma torch in which the thermal plasma flame is generated, and which evaporates the raw material supplied by the raw material supply unit by means of the thermal plasma flame to form a mixture in a gas phase state; and a plasma generation unit which generates thermal plasma flame inside the plasma torch. The plasma generation unit includes: a first coil which surrounds the plasma torch, a second coil which is installed below the first coil in the longitudinal direction of the plasma torch and surrounds the circumference of the plasma torch; a first power supply unit which supplies an amplitude-modulated first high-frequency current to the first coil; and a second power supply unit which supplies an amplitude-modulated second high-frequency current to the second coil. The degree of modulation of the first high-frequency current is smaller than the degree of modulation of the second high-frequency current.

IPC Classes  ?

• B22F 9/12 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes starting from gaseous material
• C01B 33/021 - Preparation
• H05H 1/42 - Plasma torches using an arc with provisions for introducing materials into the plasma, e.g. powder or liquid
• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor

Abstract

This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is dried until the moisture content thereof becomes 7 mass% or less and a dried mixture is obtained, and a dry heat step in which the dried mixture is subjected to dry heating so that the temperature of said dried mixture is maintained at 95-150ºC for 2-150 minutes. The mixture is preferably dried so that the temperature thereof becomes 60-90ºC in the drying step. The HLB value of the emulsifier is preferably 15 or less.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A23L 7/10 - Cereal-derived products
• A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
• A21D 13/44 - Pancakes or crêpes
• A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• A23G 3/00 - SweetmeatsConfectioneryMarzipanCoated or filled products
• A21D 2/16 - Fatty acid esters

Abstract

Provided are a fine particle manufacturing apparatus and a fine particle manufacturing method capable of controlling the particle size of fine particles and efficiently mass-manufacturing fine particles having good evenness of particle size. This fine particle manufacturing apparatus has: a raw material supply part that supplies a raw material for manufacturing fine particles into a thermal plasma flame; a plasma torch in which the thermal plasma flame is generated and the raw material supplied by the raw material supply part is vaporized by using the thermal plasma flame so as to form a mixture in a gas phase state; and a plasma generation part that generates the thermal plasma flame inside the plasma torch. The plasma generation part has: a first coil encircling the plasma torch; a second coil encircling the plasma torch and disposed below the first coil; a first power supply part that supplies a high-frequency electric current to the first coil; and a second power supply part that supplies an amplitude-modulated high-frequency electric current to the second coil. The first coil and the second coil are arranged in the longitudinal direction of the plasma torch.

IPC Classes  ?

• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy

Abstract

Provided are a fine particle manufacturing apparatus and a fine particle manufacturing method, which manufacture smaller fine particles. The fine particle manufacturing apparatus has: a raw material supply unit that supplies raw materials for producing fine particles into a thermal plasma flame; a plasma torch in which the thermal plasma flame is generated and the raw materials supplied by the raw material supply unit is evaporated by the thermal plasma flame to form a mixture in a gaseous state; a plasma generation unit that generates the thermal plasma flame inside the plasma torch; and a gas supply unit that supplies quenched gas to the thermal plasma flame, wherein the gas supply unit supplies the quenched gas with time modulation of the supply amount of the quenched gas.

IPC Classes  ?

• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• B01J 2/04 - Processes or devices for granulating materials, in generalRendering particulate materials free flowing in general, e.g. making them hydrophobic by dividing the liquid material into drops, e.g. by spraying, and solidifying the drops in a gaseous medium
• B22F 9/14 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes using electric discharge
• C01B 33/021 - Preparation
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy
• H05H 1/46 - Generating plasma using applied electromagnetic fields, e.g. high frequency or microwave energy

Abstract

Provided are a microparticle production method and production apparatus capable of producing microparticles in a manner in which favorable particle size distribution is achieved. In a microparticle production method in which a microparticle production feedstock is supplied intermittently into a modulated induction thermal plasma flame, the feedstock is vaporized to form a gas phase mixture, and the mixture is cooled to produce the microparticles: a modulated induction thermal plasma flame in which the temperature state is time-modulated is generated as the thermal plasma flame; the modulated induction thermal plasma flame is cycled between a high temperature state and a low temperature state in which the temperature is lower than the high temperature state; and when the modulated induction thermal plasma flame is in the high temperature state, the feedstock is supplied together with a carrier gas, and when the modulated induction thermal plasma flame is in the low temperature state, supply of the feedstock is stopped and a gas of the same variety as the carrier gas is supplied.

IPC Classes  ?

• B01J 19/08 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor
• B22F 9/14 - Making metallic powder or suspensions thereofApparatus or devices specially adapted therefor using physical processes using electric discharge
• C01B 33/021 - Preparation
• H05H 1/30 - Plasma torches using applied electromagnetic fields, e.g. high-frequency or microwave energy
• H05H 1/46 - Generating plasma using applied electromagnetic fields, e.g. high frequency or microwave energy

Goods & Services

Noodles; Asian noodles; Udon noodles; Soba noodles; Somen noodles; Instant noodles; Noodle-based prepared meals

Abstract

A highly-sensitive-allergen-measurement method is provided. A method for detecting an allergen in a sample comprises treating the sample with a protease, and detecting the presence or absence of an allergen-derived polypeptide in the enzymatically treated sample by a chromatographic separation analysis, wherein the allergen is one or more members selected from the group consisting of buckwheat, crustacean, milk, egg and peanut.

IPC Classes  ?

• G01N 33/02 - Food
• C12Q 1/37 - Measuring or testing processes involving enzymes, nucleic acids or microorganismsCompositions thereforProcesses of preparing such compositions involving hydrolase involving peptidase or proteinase
• G01N 30/06 - Preparation
• G01N 30/72 - Mass spectrometers
• G01N 27/62 - Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating the ionisation of gases, e.g. aerosolsInvestigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating electric discharges, e.g. emission of cathode
• G01N 33/68 - Chemical analysis of biological material, e.g. blood, urineTesting involving biospecific ligand binding methodsImmunological testing involving proteins, peptides or amino acids
• G01N 30/88 - Integrated analysis systems specially adapted therefor, not covered by a single one of groups
• G01N 30/02 - Column chromatography

Goods & Services

Noodles; noodle-based prepared meals; pasta; pasta sauce; frozen prepared pasta; frozen, prepared, and packaged meals consisting primarily of pasta or rice; lyophilized dishes with the main ingredient being pasta; spaghetti; macaroni; ravioli; Japanese-style noodles, namely, udon, soba, cha soba, somen, yakisoba, and ramen noodles; wheat flour; flour for food; processed cereals; rice; starch for food; bread mixes, cake mixes, cookie mixes, pastry mixes, and pancake mixes; tempura batter mix; batter mixes for karaage (Japanese-style fried chickens); mixes for bakery goods; batter mixes for okonomiyaki (Japanese savoury pancakes); batter mixes for takoyaki (Japanese savory pancake balls); breadcrumbs (panko); takoyaki (Japanese savory pancake balls filled with diced octopus); okonomiyaki (Japanese savory pancakes); frozen cooked au gratin entrees consisting primarily of pasta in cooking sauce; flour-based dumplings; dumpling skins; spring rolls; steamed buns stuffed with minced meat (niku-manjuh); sushi; sandwiches; pre-packaged lunches consisting primarily of rice, and also including meat, fish or vegetables; bakery products; bread; pastries; cakes; pizzas; pancakes; taiyaki (Japanese fish-shaped cakes with various fillings); confectionery made of sugar; cereal-based snack food; food seasonings; spices; sauces; sauce mixes; tomato sauce; mayonnaise; dressings for salad; curry spice mixes, curry powder, curry pastes, and curry sauce; baking powder; baking soda; malt extract for food; wheat germ for human consumption; gluten additives for culinary purposes; food leavening agents; yeast; food flavourings, other than essential oils; fermented liquid flavourings, other than essential oils, for bread and pastries; bread improvers being cereal based preparations; meat tenderizers, for household purposes; fermenting malted rice (koji); chocolate-based fillings for cakes and pies; custard-based fillings for cakes and pies; custard; natural sweeteners; golden syrup; dough; edible ices; ice cream; sherbet; dessert puddings; ice cream mixes and sherbet mixes; instant dessert puddings; coffee; cocoa; tea; matcha; rice cakes; cooked rice; rice porridge (okayu); pounded rice cakes with azuki bean jam toppings (zenzai)

Goods & Services

Machines, namely, crushers, impact mills, breakers, pulverizers, mixers and blenders and parts therefor, for industrial and commercial applications; disintegrators for chemical processing; milling machines; feed grinding machines; power-operated flour mills; turbine-driven classifiers, pneumatic classifiers, and air classifiers for industrial purposes; centrifugal separators; dust separators; sieves being machines and machine parts; sifting machines; mixing machines; dispensing valves being machine parts; spraying machines; pneumatic transporters; conveyers being machines; machines for processing chemicals, pharmaceuticals, cosmetics and toiletries, foods, metals, alloys, ceramics, glasses, minerals, plastics, and electric and electronic materials, for use in the powder processing industry

Goods & Services

Pasta; dried pasta; spaghetti; flour for food; wheat flour; tempura batter mix

Goods & Services

Noodles; dried noodles; Asian noodles; udon noodles; soba noodles; somen noodles; instant noodles; noodle-based prepared meals.